2 pounds well-marbled pork butt — med ground

2/3 cup freshly grated Parmesan cheese

1/2 cup fresh Italian parsley — well packed

1/4 cup dry white wine

1 clove garlic, I use 3-4 cloves — minced

1 tablespoon dried basil — crumbled

1 teaspoon hot red chili peppers — minces

1/2 teaspoon salt

1/2 teaspoon dried organo — crumbled

1/4 teaspoon freshly gtound pepper

Prepared casing

Grind the pork butt med to fine. Mix all ingredients together in large bowl. .Using sausage stuffer, fill casings twisting off 8 inch links. Tie and cut. Hang in cool spot until dry, 12 to 14 hours. To cooik: Prick skin good so they will not burst, put in 1/2 inch of water in larte skillet and plate as many sausages that will fit without crowding and cover and simmer for 20 minutes. Pour off liquid and brown on all sides until golden brown. By Katherine Smith. This a homemade sausage recipe that is really on Mar 17, 1997

8 Squid

1/4 cup Olive oil

1/2 cup Chopped onion

2 Garlic cloves — chopped

1/2 Lemon — chopped

4 Bay leaves

1/4 teaspoon Dried thyme — crushed

1 dash Paprika

Salt — pepper 1 tablespoon Flour

4 cups Cooked rice

Parsley sprigs (optional) Lemon wedges (optional)

Squid was prepared this way for us on the beach on Catalina Island. Created by: Jean-Michel Cousteau.

Clean squid. Separate head from body, reserving legs and ink sac. Chop legs and reserve. Squeeze ink from sac over small bowl and reserve ink. Remove quill from body and peel off outer skin of squid. Set squid aside. Heat half of oil in large skillet over medium coals or on stovetop. Add onion, garlic, lemon, bay leaves, thyme and paprika and season to taste with salt and pepper. Cook until onion is translucent. Mix ink with flour to make paste. Add chopped legs, half of onion mixture from pan and half of rice. Season to taste with salt and pepper. Stuff squid with rice mixture and secure opening with wood picks. Heat remaining onion mixture in skillet. Place stuffed squid in pan and cook, turning often, until golden on all sides, about 10 minutes. Remove squid and bay leaves and spread remaining rice in layer in pan. Arrange squid over rice, cover and cook 10 minutes longer. Serve squid over rice and garnish with parsley sprigs and lemon wedges, if desired.

(C) 1992 The Los Angeles Times

2 c Cooked brown rice

1/2 c Mung bean sprouts

1/2 c Grated carrot

1/2 c Cucumber, finely diced

1/4 c Daikon radish

2 tb Fresh parsley

1 tb Tamari

1/2 tb Soy “mayonnaise”

2 ts Lemon juice

3 Freshly chopped umeboshi

-plums 1 ts Dill weed

4 Sheets toasted nori

Mix all but the nori sheets together. Let the mixture sit one or more hours to absorb the flavors. Set out the toasted nori sheets. Place 3/4 cup filling on each sheet of toasted nori. Roll tightly and cut into five slices. Per roll: 125 cal, 3 g prot, 2 g fat, 24 g carb, 0 chol From _Murrieta Hot Springs Vegetarian Cookbook_ by the Murrieta Foundation DEEANNE [EatMoVeggies] at 19:14 EDT

1 cup Rice — uncooked

2 cups - water

1 can Cheddar cheese soup

1 cup Milk

1 can Tuna — drained

Parsley 3 tablespoons Margarine — melted

Corn flake crumbs

I cook the rice in a 2 qt. casserole dish in the microwave. Takes about 18 min. (9 and then turn 9 more). After the rice is cooked, I add the next 4 ingredients. Stir until well mixed. Then I mix the butter and enough corn flake crumbs to use up the butter and put them on the casserole dish. I then microwave the whole thing for 5-8 min. Corn or peas could be added to the casserole.

1/2 cup olive oil

1/2 cup finely chopped onion

2 cloves of garlic — finely minced

2 (8-oz) cans tomato sauce

1 teaspoon dried basil

1/2 teaspoon dried oregano

1 teaspoon sugar

1/2 teaspoon ground pepper

1 large eggplant (1 to 1 1/2 pounds)

1 egg

1/4 cup milk

1 cup dried bread crumbs

8 ounces mozzarella cheese

1/2 cup Parmesan cheese, freshly grated — if possible

In a large skillet, heat 1/4 cup of the olive oil and saute the onions and garlic until tender. In a sauce pan combine the cooked onions and garlic with the tomato sauce, basil, sugar and pepper. Bring to a boil then reduce heat and simmer for 20 minutes.

While the sauce is cooking, pare the eggplant and slice it lengthwise into thin slices (about 1/4 inch thick). In a shallow bowl, beat the egg with the milk. Put the bread crumbs in a second shallow bowl. Dip each piece of eggplant into the egg-milk mixture and then coat with the crumbs. Place the coated pieces on a rack.

Add the remaining 1/4 cup of olive oil to the skillet used to saute the onions and garlic. Heat the oil and saute the eggplant pieces until they are golden brown.

Put about 1/3 of the sauce into a 8-inch square baking pan.

Shred the mozzarella cheese and mix it with the ricotta. Put a generous teaspoonful of the cheese mixture in the middle of each eggplant slice and roll up. Place with seam side down in the tomato sauce in the pan. Cover with the tomato sauce and sprinkle the top with grated Parmesan.

Bake at 350F for 30 minutes.

YIELD: serves 6